I posted this photo of our dinner over on instagram tonight along with a few requests for the recipe.  So here it is.  Easy peasy, gluten free, dairy free, soy free, egg free, grain free option, fast, super yum dinner!

Italian Stirfry

1 Yellow Pepper Julienne Cut
1 Green Pepper Julienne Cut
1 Red Pepper Julienne Cut
1 White or Yellow Onion Julienne Cut
1 Container of Mushrooms sliced
1 Can Black Olives
1 Jar Artichoke Hears cut in half
Handful of Cherry Tomatoes cut in half
3 Cloves of Garlic chopped
1 Pack Applegate Pepperoni cut up
Dash of salt
Dash of fresh ground black pepper
10-15 Leaves of Fresh Basil from my garden
1 Jar of Organic Roasted Garlic Salad Dressing

Throw it all in a pan and saute for a few minutes over medium heat.  I like it warm but not overcooked so the onions and peppers still have some crisp to them.  We serve it straight up, over Red Lentil pasta from Tolerant Foods (for those in our family that are grain free), over Quinoa Pasta or you could serve it over rice.  As long as you don’t overcook the pepper, cold leftovers the next day are delish!  The above portions fed 7 at my house tonight with no leftovers so you may want to adjust if you have a smaller family to feed.